If you want something that will cool you off this summer, try out these Summer Popsicles. For the cake follow the next easy steps.

In a bowl mix the yogurt, eggs and butter. Gently whisk it. In another bowl mix all the dry ingredients – spelt flour, baking soda, baking powder, salt, vanilla, zest, ginger and coconut sugar. Pour the wet mixture into the dry. Mix gently. Fold in you seasonal fruit, I had strawberries. Pour into the cake tin and bake for 45 minutes at 180 degrees Celsius. Once baked, leave to cool and serve with cream or extra yogurt.

Rhubarb Cake 4081Rhubarb Cake 4082

 

WET INGREDIENTS

  • 3/4 cup/180 ml goat or coconut yogurt
  • 2 eggs
  • 1/2 cup/120 ml melted butter or coconut oil

DRY INGREDIENTS

  • 2 cups/230 g spelt flour
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup/200 g coconut sugar
  • 1/2 tsp ginger powder
  • 1 organic lemon zest
  • 1/2 tsp salt

SEASONAL FRUIT

  • 1 cup/200 g strawberries